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Smashed Raspberry Lemon Cake Recipe

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3.9 from 35 reviews

A delightful gluten-free raspberry lemon cake featuring a moist, tangy crumb studded with smashed raspberries and topped with a fresh lemon glaze. This refreshing dessert is perfect for spring and summer gatherings, combining tart lemon zest with sweet berries for a bright, flavorful bite.

Ingredients

For the Raspberry Lemon Cake:

  • 2 Cups Gluten-Free 1:1 Baking Flour, loose scoops – not packed
  • 2 Teaspoons Baking Powder
  • 1 ¼ Cups Granulated Sugar
  • ½ Cup Salted Butter, melted
  • 2 Eggs
  • 1 Cup Greek Yogurt, plain
  • 2 Teaspoons Vanilla Extract

For the Raspberries:

  • 8 Ounces Frozen Raspberries, slightly defrosted
  • 1 Tablespoon gluten-free 1:1 baking flour
  • Zest of 1 Lemon

For the Lemon Glaze:

  • 2 Lemons, zested
  • 2 Tablespoons Lemon Juice
  • 1 Cup Powdered Sugar or Monk Fruit Powdered Sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) using the convection bake setting to ensure even heat distribution and a perfect crust.
  2. Prepare Cake Pan: Line the bottom of a 9×3-inch springform cake pan with parchment paper. Grease the sides of the pan with oil or butter to prevent sticking, then set aside.
  3. Mix Dry Ingredients: In a medium-sized bowl, combine the gluten-free baking flour and baking powder. Stir well to evenly distribute the leavening agents and then set aside.
  4. Cream Wet Ingredients: Melt the salted butter and place it into a separate mixing bowl or stand mixer bowl along with the granulated sugar and eggs. Beat them together until the mixture becomes smooth and light in color, indicating that air has been incorporated.
  5. Add Vanilla and Yogurt: To the creamed mixture, add vanilla extract and plain Greek yogurt. Whisk until all the wet ingredients are fully combined and smooth.
  6. Combine Wet and Dry: Slowly add the dry ingredients into the wet mixture, preferably in two batches to make folding easier. Mix gently until a smooth batter forms, taking care not to overmix to maintain tenderness.
  7. Prepare Raspberries: In a small bowl, toss the slightly defrosted frozen raspberries with one tablespoon of gluten-free flour and the zest of one lemon. This helps prevent the raspberries from sinking and distributes their flavor evenly.
  8. Fold Raspberries into Batter: Carefully fold the floured raspberries and lemon zest into the cake batter until just incorporated without breaking up the berries too much.
  9. Transfer to Pan: Pour the batter into the prepared cake pan and use a spatula to smooth the top evenly. Sprinkle the remaining lemon zest on top for enhanced citrus aroma.
  10. Bake the Cake: Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  11. Make Lemon Glaze: While the cake bakes, combine the lemon juice and powdered sugar in a small bowl. Mix thoroughly until the glaze is smooth and free of lumps.
  12. Cool the Cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan before glazing to prevent the glaze from melting off.
  13. Glaze and Garnish: Pour the lemon glaze evenly over the cooled cake. Optionally, garnish with additional fresh raspberries for an attractive finish.
  14. Serve: Slice the cake and serve. Enjoy the moist, flavorful raspberry lemon delight!

Notes

  • Ensure frozen raspberries are only slightly defrosted to prevent discoloring the batter and maintain texture.
  • Using a gluten-free 1:1 baking flour blend ensures the cake is gluten-free without compromising texture.
  • The lemon glaze can be adjusted for sweetness by varying the amount of powdered sugar.
  • A springform pan makes it easier to remove the cake without damage.
  • Allowing the cake to cool fully before glazing is key to a nice finish.
  • Convection bake setting promotes even baking and browning.

Find it online: https://flavorspath.com/smashed-raspberry-lemon-cake-recipe/